Preheat your oven to 350°F (175°C). In a food processor, pulse the gingersnaps until they become fine crumbs. Add walnuts and brown sugar, blending until incorporated. Melt the butter and stir it into the mixture until fully combined.

Press the mixture evenly into a 9-inch pie plate, ensuring it’s firm. Bake for 10-15 minutes until set and lightly golden. Let cool completely.

In a large saucepan, combine cranberries, 2 cups of sugar, and enough water to cover them. Cook over medium heat for about 15 minutes, until the cranberries burst and the mixture thickens. Puree in a blender until smooth.

In a saucepan, whisk the cranberry puree with eggs, egg yolks, remaining sugar, lemon juice, and a pinch of salt. Cook over medium heat, stirring constantly until the curd thickens.

Strain the curd mixture through a fine mesh sieve into a bowl. Gradually add the room temperature butter, stirring until melted and fully incorporated.

Pour the cranberry curd into the cooled crust, smoothing the top. Chill in the refrigerator for at least 2 hours.

Top with sugared cranberries and fresh thyme or mint before serving.